Testing Milk and Its Products.

Iodine Concentration in Iranian Dairy Milk Products and Its Contribution to the Consumer’s Iodine Intake

BACKGROUND:Due to the large proportion of iodine present in milk and dairy products, they have been one of the important sources of nutritional iodine in several countries. Information about variation in milk iodine concentration in Iran is limited. OBJECTIVES:The present study was conducted to determine the iodine concentration in Iranian milk and dairy ...

Clinical effects of consuming milk and its products.

There is no need to catalogue the nutritional properties of milk as the value of the proteins, vitamins, minerals, etc., in milk is well known and accepted, and the beneficial effects resulting from the ingestion of these compounds have long been described. The protein of milk is still used in the treatment of malnutrition in children both in hospital and in large communities. It is routine adv...

Major advances in testing of dairy products: milk component and dairy product attribute testing.

Milk component analysis is relatively unusual in the field of quantitative analytical chemistry because an analytical test result determines the allocation of very large amounts of money between buyers and sellers of milk. Therefore, there is high incentive to develop and refine these methods to achieve a level of analytical performance rarely demanded of most methods or laboratory staff workin...

[Aflatoxin M1 in milk and milk products].

Lactulose: Significance in Milk and Milk Products

Lactose, a unique disaccharide, occurring exclusively in the mammalian milk plays an important role in nutrition. Most of the lactose that is manufactured on an industrial scale is produced from whey derived from the production of cheese, casein or paneer using crystallization and purification technologies. Lactose can be converted to various derivatives like lactitol, lactobionic acid, galacto...